Garlic Parmesan Chicken Meatloaf

This Garlic Parmesan Chicken Meatloaf is a flavorful twist on a classic comfort food. Made with lean ground chicken, savory garlic, and Parmesan cheese, it’s tender, juicy, and bursting with Italian-inspired goodness.

Why You’ll Love This Recipe

I love how this meatloaf is lighter than traditional beef versions but still incredibly satisfying. The Parmesan adds a nutty, salty depth, and the garlic gives it a warm, aromatic kick. Plus, breadcrumbs and egg keep it moist and perfectly tender. It’s a family-pleaser that doesn’t feel heavy—but still hits all the cozy, home-cooked notes I crave.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground chicken

• ½ cup breadcrumbs

• ½ cup grated Parmesan cheese

• 1 egg

• 3 cloves garlic, minced

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

Directions

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper.

3. Gently mix until all ingredients are evenly distributed—being careful not to overwork the meat so it stays tender.

4. Shape the mixture into a loaf on a lined or lightly greased baking sheet, or place it in a loaf pan.

5. Bake for about 45–50 minutes, until the internal temperature reaches 165°F (74°C).

6. Let the meatloaf rest for 5–10 minutes before slicing to allow juices to distribute.

Servings And Timing

This meatloaf makes 4 hearty servings.

• Prep time: 10 minutes

• Cook time: 45–50 minutes

• Resting time: 5–10 minutes

• Total time: approximately 1 hour 10 minutes

Variations

• I sometimes add ¼ cup finely chopped onion or bell pepper for extra flavor and moisture.

• I like a touch of heat: stir in ½ teaspoon red pepper flakes or a dash of hot sauce.

• Swap breadcrumbs for almond flour or oats to make it gluten‑free.

• I top mine with a mix of ketchup and Dijon mustard in the last 10 minutes for a tangy glaze.

Storage/Reheating

• Storage: I keep leftovers in an airtight container in the fridge for up to 3–4 days.

• Freezing: I slice the cooled meatloaf and freeze individual portions wrapped in foil or freezer bags for up to 3 months.

• Reheating: I microwave slices covered with a damp paper towel for about 1–2 minutes, or reheat in a 350°F oven for 10–15 minutes until warmed through.

FAQs

1. What Can I Use Instead Of Breadcrumbs?

I often swap breadcrumbs for panko, oatmeal, crushed crackers, or almond flour—each gives a slightly different texture and works great.

2. Can I Make This Ahead Of Time?

Yes—I prep and shape the loaf, cover it, and refrigerate for up to 24 hours before baking. It’s perfect for meal prep!

3. How Do I Know When It’s Done?

I always check with a meat thermometer—you want an internal temp of 165°F (74°C) at the center.

4. Can I Add Vegetables To The Meatloaf?

Absolutely! I frequently mix in finely diced carrots, celery, or spinach to boost nutrition and moisture.

5. Is It Okay To Use Ground Turkey Instead Of Chicken?

For sure. I substitute ground turkey 1:1—just keep an eye on the cook time, as turkey can be slightly leaner.

Conclusion

This Garlic Parmesan Chicken Meatloaf has become one of my favorite lightened‑up comfort meals. It’s easy to make, full of flavor, and perfect for busy weeknights or meal prepping. I hope it becomes a staple in your kitchen, too!